Audrey Girard
Assistant Professor, Food Science
Research interests: protein chemistry to improve food quality, sustainability, and nutrition; protein-polyphenol interactions.
Education
BS in Bakery Science and Management, Kansas State University
Ph.D. in Food Science and Technology from Texas A&M University
Postdoc (Anna Julia Cooper Fellowship), University of Wisconsin-Madison
Areas of Study
The mission of the Girard Lab is to use protein chemistry to improve food quality and sustainability, as well as to promote human health. We are an inclusive research program that produces high-caliber science while training scientists to be leaders and innovators to solve food-related problems. Current studies include:
- Mechanisms of protein-polyphenol interactions and their effect on protein functionality
- Reduction of off-flavors in plant-based protein sources
- Improving structure and function of extruded proteins